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Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 8th Edition

ISBN: 978-0-470-31658-0
192 pages
March 2011, ©2012
Purchasing: Selection and Procurement for the Hospitality Industry, Study Guide, 8th Edition (0470316586) cover image
Purchasing: Selection and Procurement for the Hospitality Industry, Eighth Edition is a learning-centered text that includes several pedagogical enhancements to help the student quickly acquire and retain important information. It is written for those who will be involved with some phase of purchasing throughout their hospitality careers. This text covers product information as well as management of the purchasing function, and how this relates to a successful operation.  It also acts as a comprehensive reference guide to the selection and procurement functions within the hospitality industry. Purchasing: Selection and Procurement for the Hospitality Industry is the most comprehensive and up-to-date hospitality purchasing text available today.
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Chapter 1: The Concepts of Selection and Procurement

Chapter 2: Technology Applications in Purchasing

Chapter 3: Distribution Systems

Chapter 4: Forces Affecting the Distribution System

Chapter 5: An Overview of the Purchasing Function

Chapter 6:  The Organization and Administration of Purchasing

Chapter 7: The Buyer’s Relations with Other Company Personnel

Chapter 8: The Purchase Specification: An Overall View

Chapter 9: The Optimal Amount

Chapter 10: The Optimal Price

Chapter 11: The Optimal Payment Policy

Chapter 12: The Optimal Supplier

Chapter 13: Typical Ordering Procedures

Chapter 14: Typical Receiving Procedures

Chapter 15: Typical Storage Management Procedures

Chapter 16: Security in the Purchasing Function

Chapter 17: Fresh Produce

Chapter 18: Processed Produce and Other Grocery Items

Chapter 19: Dairy Products

Chapter 20: Eggs

Chapter 21: Poultry

Chapter 22: Fish

Chapter 23: Meat

Chapter 24: Beverages

Chapter 25: Nonfood Expense Items

Chapter 26: Services

Chapter 27: Furniture, Fixtures, and Equipment

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  • The text dimensions have been expanded to allow for additional photos, drawings, and tables to more effectively convey purchasing concepts and applications.
  • The expanded glossary contains hundreds of purchasing specific terms and detailed definitions. This glossary is a vital reference for students and those already working in the purchasing function.
  • Concepts surrounding technology and “green” practices in the hospitality purchasing field have been expanded and updated. Industry Insights have been updated to cover the most current trends related to purchasing. More than 20 discussions and interviews with industry executives are interwoven throughout the text. These stories include insights that provide insider information on current and future trends related to purchasing. Some are written by experts in the purchasing field, providing perspectives on the future of purchasing, novel approaches to procurement, and new techniques for calculating the amount of products to purchase.
  • The detailed references at the end of each chapter have been increased and updated to provide students with current materials to supplement their readings.
  • Updated links to key Websites provide students with access to current information.
  • New, revised, and updated illustrations and photographs of concepts, companies, and products relating to the purchasing function have been included.
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  • Includes discussion of the purchasing activity and product information from a management perspective
  • Product chapters contain updated information on the latest trends
  • New information regarding technology and “green” practices in the industry
  • More than 20 interviews with industry executives about the importance of specific purchasing aspects are included
  • Pedagogical features in each chapter, such as Key Words and Concepts, References, Questions and Problems, as well as Experiential Exercises
  • Enhanced and expanded glossary of key purchasing terms
  • In-depth attention to ordering procedures, distribution systems, supplier channels, price and payment, storage and security, and specification for food, furniture, fixtures, and equipment
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